Wooden Dough Boxes
Just stumbled across an antique "dough box", which were large wooden boxes used for hand mixing and then proofing dough and they often had legs/were freestanding. I'm curious if anyone has ever used a wood box for the bulk portion of their sourdough proving process; my initial thoughts are that the wood could be really helpful in regulating a consistent temperature, as opposed to metal or plastic. Cons are obviously that it's a large unit, so it would only be useful for large batches (which works fine for my large batches for market), and it takes up space.
Any other thoughts or personal experience?